Grilled Trout with Corn and Herb Butter

Instructions

1. 1

   Prepare the herb butter by creaming together 3 tablespoons softened butter with minced garlic, chopped thyme, parsley, and lemon zest until well combined. Season with a pinch of salt and set aside.

   Tip: You can make this herb butter up to a day ahead and refrigerate for convenience.

2. 2

   Pat the trout fillets dry with paper towels and season both sides generously with sea salt and black pepper about 5 minutes before cooking.

   Tip: Drying the fish ensures a crispy, golden skin when cooked.

3. 3

   Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat until shimmering.

   Tip: Cast iron retains heat evenly, perfect for achieving crispy skin on delicate fish.

4. 4

   Place trout fillets skin-side down in the hot skillet and cook for 5-6 minutes without moving them, until the skin is golden and crispy.

   Tip: Resist the urge to move the fish around; let it cook undisturbed for best results.

5. 5

   Carefully flip each fillet and cook for another 3-4 minutes until the flesh is opaque and flakes easily with a fork. Transfer to a warm plate.

   Tip: The fish cooks quickly, so keep a close eye to avoid overcooking.

6. 6

   In the same skillet, add 1 tablespoon butter and sauté the minced shallots until softened, about 2 minutes.

   Tip: The residual trout flavor in the pan adds wonderful depth to the corn.

7. 7

   Add the corn kernels and cook for 4-5 minutes, stirring occasionally, until lightly charred and tender.

   Tip: Allow some kernels to brown for a sweet, caramelized flavor that complements the trout beautifully.

8. 8

   Deglaze the skillet with fresh lemon juice, scraping up any browned bits from the bottom. Season the corn mixture with salt and pepper to taste.

   Tip: Deglazing captures all the flavorful fond stuck to the pan.

9. 9

   Top each trout fillet with a generous dollop of herb butter, allowing it to melt over the warm fish. Serve immediately with the charred corn medley alongside.

   Tip: The residual heat will gently melt the herb butter, infusing the trout with aromatic flavors.